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Topic: Avocado Beer (Read 4525 times)

I'm wondering about brewing with avocado. I did a little searching on threads and found stuff on Guacamole Beer but I'm curious about how avocado comes out in different kinds of beer (or if it'll come out at all).

What are your experiences with brewing with avocado? I know the brewers on this forum are crazy so I don't put it past them to have experimented with it.

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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. - Frank Zappa

Drew did an guacamole saison but I am pretty sure the only avocado in it was avocado honey.

Avocado is such a strange fruit in that it gives the impression of being a very strong and dominant flavor but it really isn't If you eat a big spoonful of mashed avocado you can taste it but mostly it's a texture/fat thing. I make an avocado ice cream that, except for being bright green, would be hard to place as avocado. It's a lot like egg yolk in that.

Then there is the issue of fats and head retention...

I suspect you would be better off, like with pumpkin beers, thinking about the supporting flavors that we associate with avocado.

But I don't wish to discourage. do indeed try it. I would add skinned, frozen, thawed avocado to the primary after the bulk of fermentation was complete.

It would also be a good idea to research sugar content just to take that into account.

cornershot

Can't speak for the avocados but as for the fat, it shouldn't be a problem. I've made a chocolate porter with baker's chocolate and had no problem with head retention. Fat floats. Just siphon the beer from under it.

My experience w/avocados is that they quickly turn black. Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.

not that this relates to this particular situation but did you know that if you leave the pit in the avocado it will not turn black? even if you have mashed the avocado, if you then but the pit in the mash it will prevent the black

My experience w/avocados is that they quickly turn black. Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.

not that this relates to this particular situation but did you know that if you leave the pit in the avocado it will not turn black? even if you have mashed the avocado, if you then but the pit in the mash it will prevent the black

I normally resort to just eating it

Perhaps I'll give it a try. I'm hoping to get more of a crop this year, if I can keep the squirrels from dropping them.

My experience w/avocados is that they quickly turn black. Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.

not that this relates to this particular situation but did you know that if you leave the pit in the avocado it will not turn black? even if you have mashed the avocado, if you then but the pit in the mash it will prevent the black

Myth...disproven by ATK. Not to mention experience! You can accomplish the same thing by placing plastic wrap right pon the surface.

"Oxidation, which occurs due to air exposure, can cause the fruit of an avocado and/or guacamole to turn brown on the surface. To delay this process, brush it with an acidic agent such as lemon, lime and even orange juice or vinegar, then place it in an air-tight container, cover it with clear plastic wrap and keep it refrigerated until you eat it.

Placing the avocado seed in the guacamole may help maintain the dip's original color because the seed reduces the amount of surface area that's exposed to air, thereby minimizing oxidization. "

"Though there are more than a few old-wives tales claiming that throwing the pit into the bowl will help prevent this from happening, it's a trivial task to prove that this isn't true.

Harold McGee did it in his great book The Curious Cook by leaving two bowls of mashed avocado sit side-by-side, one with the seed placed in it, the other with a seed-sized light bulb stuck into it. Both browned at exactly the same rate."

My experience w/avocados is that they quickly turn black. Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.

not that this relates to this particular situation but did you know that if you leave the pit in the avocado it will not turn black? even if you have mashed the avocado, if you then but the pit in the mash it will prevent the black

Myth...disproven by ATK. Not to mention experience! You can accomplish the same thing by placing plastic wrap right pon the surface.

"Oxidation, which occurs due to air exposure, can cause the fruit of an avocado and/or guacamole to turn brown on the surface. To delay this process, brush it with an acidic agent such as lemon, lime and even orange juice or vinegar, then place it in an air-tight container, cover it with clear plastic wrap and keep it refrigerated until you eat it.

Placing the avocado seed in the guacamole may help maintain the dip's original color because the seed reduces the amount of surface area that's exposed to air, thereby minimizing oxidization. "

"Though there are more than a few old-wives tales claiming that throwing the pit into the bowl will help prevent this from happening, it's a trivial task to prove that this isn't true.

Harold McGee did it in his great book The Curious Cook by leaving two bowls of mashed avocado sit side-by-side, one with the seed placed in it, the other with a seed-sized light bulb stuck into it. Both browned at exactly the same rate."